Chocolate Banana Cake

Ingredients

For the crust:

Butter 120g

Banana 3

Sugar 200g

Egg 3

Kefir 100g

Flour 200g

Cocoa powder 3 tbsp

Salt 1/3 tsp

Baking soda 3/4 tsp

Vanillin

For the frosting:

Whipping cream 220 ml

Icing sugar 3 tbsp

Sour cream 3/4 cup

Banana 1

For the top and decoration:

Banana 3

Butter 2 tbsp

Brown sugar 3 tbsp

Orange juice 170 ml

Whipping cream 80 ml

Icing sugar 1 tbsp

Flour, cocoa, baking soda, and Mix in the vanilla. Mash the bananas with a masher (or a blender). Add the yogurt. Mix well. Beat the butter with the sugar. Add the yolks one at a time. Combine with the banana mixture. Gradually add the dry mixture (flour, cocoa, baking soda, and vanilla) until smooth. Separately, beat the egg whites with a pinch of salt until stiff. Carefully fold them into the rest of the dough. The dough is ready.

Place the dough in a greased pan and bake in a preheated oven at 190°C for 40-45 minutes. Bake until a dry matchstick appears, checking especially the center.

While the cake is cooling, prepare the cream. Whip the cream with the powdered sugar, then add the sour cream (you can whip it all together with the sour cream. Or, even better, add a cream fixative, if you have one). Add the banana, finely chopped (about the size of a pea). Stir. Cut the cooled cake into three pieces horizontally (if you have a tall cake, cut it into four).

Assemble the cake. Place the first cake layer on a serving plate and spread half the frosting on top. Place the next cake layer on top, then spread the remaining frosting on top. Top with the last cake layer, but don't spread any frosting on this one. Separately, whip 80 ml of cream with powdered sugar, cover the sides of the cake, spread it on top, and use a pastry bag to create a decorative border around the edge.

Now for the top. Cut the bananas into 0.5 cm thick slices. Melt the butter in a frying pan, add the bananas, and fry on one side. Sprinkle with sugar, let it melt slightly, and turn the slices over.

 The bananas should caramelize and brown. Then pour in the juice and let simmer over low heat for a couple of minutes. Remove the bananas from the pan and let cool. Increase the heat and reduce the sweet sauce to a thick caramel.

Arrange the bananas on the cake and drizzle the slightly cooled sauce over them. You can garnish the sides with chocolate shavings. Refrigerate for 2 hours.

Enjoy!